Scientific cooking with scientific methods

Pare and grate, or grind in food-chopper, six large quinces. Add to one pint boiling water five pounds of sugar. Stir over fire until sugar dissolves. Add quince and cook twenty minutes. Turn into glasses. When cold it should be the color and consistency of honey. CANNING. Canning is preserving fruit that has been sterilized by boiling and placing it in sterilized, air-tight jars. Fruit may be canned without sugar, and will keep just as well, if it has been sterilized and freed from all germ life, -and in some fruits it gives superior flavor to leave out the sugar. Such is the case especially with the cherries, blackberries, raspberries and rhubarb. Fruit for canning wants to be frosh, firm and not over-ripe. The over-ripe fruit is apt to hold the germ, and this causes fermentation in a very short time. In canning fruit where sugar is used, allow one-third its weight in sugar and three cups of water to each pound of sugar. Cook sugar and water together for ten minutes to make a syrup. Skim, and it is ready for the fruit. Cook fruit in small quantities at a time, and you can keep the fruit in perfect shape. Hard fruit such as quinces and pineapple must be cooked in boiling water until they are soft, then put in the syrup and finished. The sterilized jars are then filled with the fruit, and enough syrup added to overflow the jar and top fastened down. Let it stand until cool, and tighten tops the second time, using care that they are air-tight. "While filling jars place them on cloth wrung out of hot water. Sterilize jars by filling with cold water and placing in vessel on a rest of some kind to keep them from breaking, and heat to the boiling-point. Canned Peaches. Wipe peaches and place them in boiling water, and let them stand long enough to loosen the skins. Remove skin and cut into halves or cook whole. Add to the boiling syrup at once before they discolor. Follow FRUITS — FRESH, CANNED AND PRESERVED. 361 directions for canning. If you prefer, you can peel the peach instead of skinning". Canned Pine=apple. Pare and remove eyes. Cut into slices or cubes, or you can shred with silver fork and cook in half their weight in sugar without the water and put into airtight jars. This last method is good for making sherbets, fruit punches and fancy desserts. For sliced or cubed you follow direction for canning. Canned Pears. Wash, wipe and pare fruit. Cook whole, or in halves or quarters, according to fancy. Two cloves with blossom removed and stuck into the pear, or a small piece of ginger-root, give an additional flavor, as the pear has little flavor of its own after it is canned. Bartlett pears are the best for canning. Canned Cherries. Wash, remove stems, and follow directions for canning. The large white and red cherries are the best for table use, but the old-fashioned Murillo is best for pies, and it does not want to be canned until it gets almost black on the tree. Canned Tomatoes. Place the tomatoes in boiling water until the skin is easily removed. You can put them up whole or cut into pieces. If you use them whole, you want to cook them longer; in either case they want to be thoroughly scalded. Strawberry Preserves.